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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 06-15-2013, 11:35 PM   #16
sunrise
On the road to being a farker
 
Join Date: 10-04-10
Location: Ventura CA.
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Originally Posted by bosshawgs View Post
Cooking for comp and cooking for 3 hundred people are 2 different things.judges are looking for specific tastes and textures.at catering gigs people just want great bbq.in a comp you mite pick 6 of your best ribs most ribs I serve would be deemed overcooked at a comp but my clients want fall off the bone
I do agree with you. My customers want the ribs falling off, if I served them at a comp, they would be over done. I just try to put my best out for whatever. I may never figure out exactly what judges want
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